Grilled Vegetable Sandwiches

Grilled Vegetable Sandwiches

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From: Diabetic Living Magazine

These ready-in-30-minutes, vegetarian-friendly sandwiches are topped with mozzarella cheese and fresh basil leaves. Feel free to replace the suggested grilled vegetables with your personal favorites.

Ingredients 8 servings

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Original recipe yields 8 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 medium zucchini, sliced lengthwise
  • 1 medium summer squash, sliced lengthwise
  • 1 small red onion, cut into ½-inch slices
  • 2 medium roma tomatoes, halved
  • Nonstick cooking spray
  • Salt
  • ¼ teaspoon ground black pepper
  • 8 slices whole-grain crusty country-style bread
  • 1 cup shredded part-skim mozzarella cheese (4 ounces)
  • ½ cup basil leaves

Preparation

  • Prep

  • Ready In

  1. Lightly coat zucchini, summer squash, onion and tomatoes with nonstick cooking spray. Sprinkle with salt and pepper.
  2. For a charcoal grill, grill zucchini, squash and onion on the rack of an uncovered grill directly over medium coals for 6 to 8 minutes or until tender, turning once. Grill tomatoes about 3 minutes or until heated through and lightly charred, turning once. Grill bread slices 1 minute; turn. Top with cheese and grill 1 minute more. (For a gas grill, preheat grill. Reduce heat to medium. Place vegetables on a grill rack over heat. Cover and grill as directed.)
  3. Cut up vegetables as desired. Top bread slices with vegetables and basil leaves.

Nutrition information

  • Serving size: 1 sandwich
  • Per serving: 141 calories; 4 g fat(1 g sat); 5 g fiber; 19 g carbohydrates; 9 g protein; 18 mcg folate; 9 mg cholesterol; 3 g sugars; 455 IU vitamin A; 9 mg vitamin C; 147 mg calcium; 1 mg iron; 275 mg sodium; 178 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 vegetable, ½ medium-fat protein

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